KR100550447B1 - Method of producing mixed greens - Google Patents

Abstract

The present invention relates to a method for producing a mixed herb, the raw material of the herb is immersed in an aqueous solution containing phosphoric acid, calcium chloride and natural antimicrobial agent to remove the water and then seasoned and mixed with each herb raw material containing an organic acid and natural antimicrobial agent By adding the seasoning solution and vacuum packaging to heat sterilization, there is a very excellent effect of providing a method of preparing mixed herbs that can be stored for a long time and maintain a fresh texture.

Herb, Retort, Mixed Herb, Hypotonic

Description

Method of producing mixed greens {Method of producing mixed greens}

1 is a flowchart showing a mixed sprout manufacturing process according to the present invention.

The present invention relates to a method for producing a mixed herb, more specifically, by dipping the raw material of the herb in a solution containing phosphoric acid, calcium chloride, natural antibacterial and seasoning by adding seasoning liquid containing organic acid and natural antimicrobial agent, the natural fresh texture of herbs The present invention relates to a method for preparing mixed herbs that improves shelf life while allowing long-term storage at refrigerated or room temperature.

In general, carrots or bellflower are present in the microorganisms of about 10 ⁷ CFU / g and heat-resistant microorganisms that form spores are also present in about 10 ¹ CFU / g. In the case of boiled host or groceries, 10 ² to 10 ⁵ CFU / g of microorganisms and 10 ¹ CFU / g of heat resistant microorganisms are present. In addition, in the case of dried fern heat-resistant microorganisms are present more than 10 ² CFU / g.

Therefore, when cooking herbs in a general home, complete control of the microorganisms is impossible, so storage of cooked herbs is not good, and even if refrigerated, the growth of microorganisms may be a problem. In addition, the same problem arises in the marketed boiled herbs and the side dishes using the herbs.

As such, the control of microorganisms is essential for long-term storage of herbs, but it is difficult to apply conventional methods due to the characteristics of herbs. The retort sterilization method most commonly used to inhibit microbial growth requires high temperature and high pressure treatment for 4 minutes or more at 121 ° C., but has a disadvantage in that tissues such as herbs are dropped when applied to soft foods. In addition, there is a method of lowering the pH to 4.2 or less, but when the herbs are eaten as it is so acidity is also difficult to apply.

Conventional methods of applying germanium compounds to vegetables (Korean Patent Registration No. 10-0050101-0000) or chitosan treatment and drying (Korean Patent Publication No. 10-2003-0055223) have been designed to improve freshness and shelf life. It is not intended for ready-to-eat products, and even after treatment with these methods, existing problems occur after heating and cooking. In addition, a method of gamma-ray irradiation (Korean Patent Registration No. 10-0045869-0000) has been devised, but the consumer's acceptance of the irradiated food is very low, making it difficult to commercialize.

In order to overcome the above problems, the present inventors immerse herb raw materials such as host, carrot, fern, bellflower, and medicinal herbs in a solution containing phosphoric acid, calcium chloride, and natural antimicrobial agent, and seasoning by adding seasoning liquid containing organic acid and natural antimicrobial agent. The present invention has been completed by providing a method of preparing mixed herbs, which allows for long-term storage at refrigeration or at room temperature by improving storage properties while utilizing the natural fresh texture.

Accordingly, it is an object of the present invention to provide a method for producing mixed herbs having improved shelf life and excellent texture.

The object of the present invention is to confirm that it is possible to reduce the initial level of microorganisms of raw materials and improve the texture by immersing the herbs in a mixed solution of phosphoric acid and calcium chloride and natural antimicrobial agents and organic acids and natural in the herbs prepared after pretreatment as described above It was achieved by confirming that the seasoning liquid containing the antimicrobial agent was put in a vacuum and sterilized by heat and sterilization to prevent a decrease in texture caused by high temperature and high pressure treatment and to control microorganisms.

The present invention comprises the steps of immersing the raw material of the herb in an aqueous solution to which 0.1 ~ 0.3% phosphoric acid, 0.02 ~ 0.04% calcium chloride and 0.5 ~ 1% natural antibiotics; Cooking, by adding seasoning, etc., each of the raw materials of immersion completed herb; Mixing dipping and cooking herbs to measure a predetermined amount; Adding a seasoning liquid containing a natural antimicrobial agent and an organic acid; Vacuum packing step; Heat sterilization.

The present invention provides a method to effectively control the microorganisms present in the raw materials in the preparation of mixed herbs to ensure microbial safety and to be stored for a long time and to maintain a fresh texture.

In the present invention, the raw material of the herb is immersed in an aqueous solution containing phosphoric acid, calcium chloride and natural antimicrobial agent, and then drained, seasoned and mixed with each herb raw material, followed by adding a seasoning liquid containing an organic acid and a natural antimicrobial agent, followed by vacuum packing. It provides a method for producing mixed herbs that can be stored for a long time characterized by sterilization and maintain a fresh texture.

In more detail, the present invention is immersed in an aqueous solution prepared by adding 0.1 ~ 0.3% phosphoric acid, 0.02 ~ 0.04% calcium chloride and 0.5 ~ 1% natural antimicrobial agent for 2 hours after dehydration for proper cooking by a certain amount It is packaged and vacuum-packed by adding a certain amount of seasoning liquid added with organic acid, natural antibacterial agent, and various seasonings and heating and sterilizing at 100-103 ℃ for 20-30 minutes, keeping the fresh texture for 5 months at room temperature and refrigeration. It provides a manufacturing method which can be preserved.

In the present invention, the herb raw material may be used as long as it is generally known as a herb raw material, but it is preferable to select and use a host, carrot, fern, bellflower, and chopped greens in consideration of consumer demand.

In the present invention, the herb raw material such as the host, carrot, fern, bellflower, odorous herbs and the like to reduce the initial microbial level of the raw material while maintaining the texture by immersing in an aqueous solution containing phosphoric acid, calcium chloride and natural antibacterial agent for 2 hours.

The aqueous solution containing the phosphoric acid, calcium chloride and natural antibacterial agent is characterized in that the aqueous solution containing 0.1 to 0.3% phosphoric acid, 0.02 to 0.04% calcium chloride and 0.5 to 1% natural antibacterial agent.

At this time, the concentration of phosphoric acid and natural antimicrobial agent needs to be adjusted according to the microorganism level of the product to be treated.

When the initial microbial level is low, it can be applied at the concentration of 0.1% phosphoric acid and 0.5% natural antimicrobial agent. The higher the initial microbial level, the higher the concentration of phosphate, calcium chloride and natural antimicrobial agent should be. However, phosphoric acid, calcium chloride and natural antimicrobial agents have a sour taste, bitter taste and odor that can affect the sensory function of each product. It is preferable to use.

In the present invention, the natural antimicrobial agent preferably uses grapefruit seed extract or pollen fermentation as a main raw material, and a specific product includes Duo Clean {Daegan P & C, Korea}.

In the present invention, it is preferable to stir-fry carrots and bellflowers after the immersion process is added by adding a separate seasoning, and the host, fern, and chinensis are seasoned with salt, seasonings, and the like. However, the cooking process after immersion of the raw material of the herb can be modified as much as possible through a general method known in the art.

In the present invention, the immersed and cooked host, carrots, ferns, bellflowers and groceries are preferably mixed in a predetermined amount and filled in heat-resistant polypropylene pouches by a predetermined amount.

The mixing ratio of each herb can be arbitrarily selected according to the consumer's purchasing pattern, but it is preferable to set it as 48% by weight of host, 20% by weight of carrot, 11% by weight of bellflower, 11% by weight of medicinal herbs and 10% by weight of fern.

In the present invention, in order to increase the heat treatment effect of the herbs and to increase shelf life, a seasoning liquid containing an organic acid and a natural antimicrobial agent is added to the pouch filled with herbs.

The seasoning liquid containing the organic acid and the natural antibacterial is characterized in that the seasoning liquid containing 0.1 to 0.5% of the organic acid and 0.1 to 0.5% of the natural antibacterial.

The reason for adjusting the organic acid and the natural antibacterial agent to 0.1 to 0.5% and 0.1 to 0.5%, respectively, is that the sour taste derived from the organic acid and the bitter taste derived from the natural antimicrobial agent affect the sensory function of the product while maintaining the antimicrobial effect of the organic acid and the natural antimicrobial agent. This is to avoid giving.

The concentration of the organic acid in the seasoning liquid needs to be adjusted according to the pH level of the target final product. At this time, if you want to increase the pH of the final product, lower the concentration of organic acid, and if you want to lower the pH of the final product, you can increase the concentration of organic acid.

Vacuum-packed pouches suppress microbial growth by residual oxygen inside.

Vacuum-packed pouches are heated and sterilized at 100 to 103 ° C. for 20 to 30 minutes to control microorganisms while preventing the retreat of herb tissues by high temperature and high pressure. It is commercialized by cooling and drying.

Mixed herbs prepared through the above process can be stored for a long time at room temperature and refrigerated for 5 months.

Hereinafter, the present invention will be described in detail with reference to Examples. However, the scope of the present invention is not limited to the following Examples.

Experimental Example 1

Using the raw materials of host, carrot, fern, bellflower, and medicinal herb as a control, each of them was immersed in an aqueous solution containing 0.2% phosphoric acid, 0.02% calcium chloride and 0.7% natural antimicrobial agent {Duo Clean, Daegeon P & C} for 2 hours. Microbial level was verified.

Table 1 shows the microbial levels of the raw herbs treated under the conditions given above.

(Unit: cfu / g) host carrot Bracken Bellflower Fresh herbs Raw material General bacteria 2.6 * 10 ³ 3.0 * 10 ⁵ - 4.4 * 10 ⁵ 6.0 * 10 ⁶ Heat resistant bacteria 20 20 - - 2.0 * 10 ³ After pretreatment General bacteria - 2.2 * 10 ⁴ 20 3.0 * 10 ⁴ 8.9 * 10 ³ Heat resistant bacteria - - - - 20

Example 1

Hosts, carrots, ferns, bellflowers and fennel were immersed in an aqueous solution containing 0.2% phosphoric acid, 0.02% calcium chloride and 0.7% natural antimicrobial agent {Duo Clean, Daegeon P & C} for 2 hours.

Example 2

After removing the water from the finished herbs in Example 1, 100g each of carrots and bellflowers separately put 1g of salt and roasted with cooking oil and cooked. The host, fern, and chopped greens were seasoned with 1 g of salt, 1 g of garlic, seasoning (again, CJ Co., Ltd.) 0.3 g, and 0.1 mL of sesame oil. Mix the same amount of cooked host, carrot, fern, bellflower and edible herbs in a heat-resistant pouch, add a seasoning solution containing 0.3% of natural antimicrobial agent {Doo Clean, Daegeon P & C} and 0.3% organic acid, and vacuum Packaged. The finished sample was heat sterilized at 103 ° C. for 30 minutes to complete the product. At this time, the pH of the final product was 4.6.

Experimental Example 2

After verifying the initial microbial level of the mixed herb product prepared under the conditions shown in Example 2, the microbial level during the storage period was verified while storing at 15 ℃ and 35 ℃ for 5 months. The results are shown in Table 2.

(Unit: cfu / g) Initial 1 month 2 months 3 months 4 months 5 months General bacteria - - - - - - Heat resistant bacteria - - - - - -

Experimental Example 3

In order to identify and improve the difference in texture of each raw material of herbs, the raw materials treated under the conditions of Example 1, the products prepared in Example 2, and the contents of the same contents, but the same content but the carrots in the sample treated for 4 minutes at 121 ℃ tensipre The texture was analyzed using Tensipresser (Taketomo Inc.).

Table 3 shows the ten-tension analysis of carrots measured under the conditions given above. After the pretreatment, the hardness of the heat treatment at 103 ° C. for 30 minutes was increased compared to the product without pretreatment or high heat treatment conditions.

(Unit: gw) division Treatment condition Pretreatment No pretreatment Pretreatment Heat treatment condition 103 ℃ 30 minutes heat treatment 103 ℃ 30 minutes heat treatment 121 ℃ 4 minutes heat treatment Hardness 102.25 682.75 178.08

Experimental Example 4

The mixed herbs prepared in Example 2 were prepared in a form of bibimbap together with cooked {CJ Co., Ltd.} and Gochujang sauce {Haechandle}, and a sensory test was performed on 250 general consumers. The sensory test was conducted with the items of texture, freshness and overall taste of the product.

The sensory test showed a good response in the texture and overall taste of the product. The results are shown in Table 4.

division Texture of herbs Freshness of Herbs Full flavor 3.67 3.20 3.77

Note 1. The 5-point scale was used for the sensory test score.

     2. Very good 5, good 4, normal 3, bad 2, very bad 1

 As described above, the method for preparing mixed herbs of the present invention effectively controls the initial microorganisms of the raw materials of herbs, and manufactures mixed herbs that can be stored for a long time by heat treatment at a lower temperature than conventional retorts through the control of pH and the use of natural antibacterial agents. It is also a very useful invention in the food industry because it has a very excellent effect to produce a mixed herb that maintains a fresh texture without falling down even after long-term storage.

Claims (5)

The raw material of the herb is immersed in an aqueous solution containing phosphoric acid, calcium chloride and natural antibacterial agent, and then drained. Seasoned with each herb raw material, mixed with seasoning liquid containing organic acid and natural antimicrobial agent, and vacuum-packed by adding vacuum. A method of producing mixed herbs that can be stored for a long time and maintain a fresh texture. The method of claim 1, wherein the herb raw material is a host, carrots, ferns, bellflowers and medicinal herbs, characterized in that the long-term storage and fresh herbs to maintain a fresh texture. According to claim 1, wherein the aqueous solution containing phosphoric acid, calcium chloride and natural antibiotics is an aqueous solution containing 0.1 to 0.3% phosphoric acid, 0.02 to 0.04% calcium chloride and 0.5 to 1.0% natural antibacterial agent and soaking is carried out for 2 hours Method for producing mixed herbs, characterized in that. The method of claim 1, wherein the seasoning solution containing the organic acid and the natural antimicrobial agent is a seasoning solution containing 0.1 to 0.5% of the organic acid and 0.1 to 0.5% natural antibacterial. The method of claim 1, wherein the heat sterilization method for producing mixed herbs, characterized in that the heat treatment for 20 to 30 minutes at 100 ~ 103 ℃.

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